Smashed Cucumber & Chili Crunch Rolls
These bright and crunchy rolls are a perfect snack or appetizer, featuring fresh cucumbers, spicy chili crunch, and rice paper wrappers.
Ingredients
Roll Ingredients
- 2 large Cucumbers Firm, seedless or English cucumbers recommended.
- 2 teaspoons Chili flakes Use good-quality crushed red pepper or toasted chili flake.
- 2 cloves Garlic Minced for best flavor.
- 3 tablespoons Soy sauce Use naturally brewed for depth; tamari for gluten-free.
- 1 tablespoon Sesame oil Toasted for aroma.
- 8 sheets Rice paper wrappers Thinner, restaurant-style recommended.
- 1 bunch Fresh herbs Mint or cilantro recommended.
- to taste Salt For cucumber preparation.
- to taste Pepper
Instructions
Preparation
- Slice the cucumbers thinly and sprinkle with salt. Let them sit for about 10 minutes to draw out moisture.
- In a bowl, mix together chili flakes, minced garlic, soy sauce, and sesame oil to create the chili crunch.
- After the cucumbers have released moisture, rinse and pat them dry to remove excess salt.
- Soak rice paper wrappers in warm water until soft, then lay them flat.
- Add a few slices of cucumber and a spoonful of the chili crunch to each wrapper, along with fresh herbs.
- Roll up tightly, folding in the sides as you go.
Serving
- Serve immediately with additional soy sauce or your choice of dipping sauce.
Notes
Best eaten within 12 hours. Store in an airtight container lined with paper towels. Avoid freezing; cucumber and rice paper do not freeze well. For preparation ahead of time, prepare chili crunch and cucumber separately.